Ingredients:

  • 2 cups green papaya, peeled and shredded (about 1 medium papaya) (about 300g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1/2 cup green beans, trimmed and cut into 1-inch pieces (about 75g)
  • 1/4 cup fresh cilantro leaves, chopped (about 15g)
  • 1/4 cup roasted peanuts, roughly chopped (about 35g)
  • 3 tablespoons lime juice (about 45ml)
  • 2 tablespoons fish sauce (about 30ml)
  • 1 tablespoon palm sugar or brown sugar (about 15g)
  • 1-2 Thai bird chilies, smashed (adjust for heat preference)

Instructions:

  1. Prep the ingredients by peeling and shredding the green papaya, halving cherry tomatoes, cutting green beans, chopping cilantro and peanuts.
  2. Make the dressing by smashing the bird chilies in a mortar and pestle, adding palm sugar until dissolved, then mixing in lime juice and fish sauce.
  3. Combine the salad by adding shredded papaya, cherry tomatoes, green beans, and cilantro in a large mixing bowl, then drizzle with dressing.
  4. Toss gently to coat all ingredients evenly and top with chopped peanuts before serving.